When I saw this recipe from Nancy that it made a click in my head ... the recipe was already somewhere in my pile of recipes to make one day ... What is wrong too by reducing the stack hihihi
Also what better hurry or night skiing at a good return''''... SPAG is our comfort food of choice to us Quebecois.
My daughter said I had to make this recipe for life is his favorite ... it means that I'll try the other for the pleasure of tasting, but I think it will come back often.
Spaghetti with tomato and sausage Liza Frulla
1 / 4 olive oil 1 small red onion
finely chopped
4 or 5 cloves garlic, crushed and finely chopped 1 lb.
Italian sausage (strong and sweet in equal shares)
1 pound lean ground beef (or other kind of meat)
28 oz tomato paste tomato with Pastene already added (Italian tomatoes and tomato paste 2 tablespoons) 28 oz tomato
pieces seasoned with Italian (me tomatoes with herbs)
24 oz tomato juice
1 / 4 cup water 2 tablespoons
soup spice Italian high quality, dried or preserved in oil (available at specialty grocers)
Salt and black pepper Fresh parsley
Fresh basil 1 teaspoon sugar
In a large pot of preferably cast iron (like Le Creuset), sauté onion and garlic in olive oil over fairly high heat (do not brown the garlic too because it gives a bitter taste).
Also what better hurry or night skiing at a good return''''... SPAG is our comfort food of choice to us Quebecois.
My daughter said I had to make this recipe for life is his favorite ... it means that I'll try the other for the pleasure of tasting, but I think it will come back often.
Spaghetti with tomato and sausage Liza Frulla
1 / 4 olive oil 1 small red onion
finely chopped
4 or 5 cloves garlic, crushed and finely chopped 1 lb.
Italian sausage (strong and sweet in equal shares)
1 pound lean ground beef (or other kind of meat)
28 oz tomato paste tomato with Pastene already added (Italian tomatoes and tomato paste 2 tablespoons) 28 oz tomato
pieces seasoned with Italian (me tomatoes with herbs)
24 oz tomato juice
1 / 4 cup water 2 tablespoons
soup spice Italian high quality, dried or preserved in oil (available at specialty grocers)
Salt and black pepper Fresh parsley
Fresh basil 1 teaspoon sugar
In a large pot of preferably cast iron (like Le Creuset), sauté onion and garlic in olive oil over fairly high heat (do not brown the garlic too because it gives a bitter taste).
Add Italian sausage cut into pieces to brown, then ground beef by decreasing somewhat the intensity fire.
finally Stir the tomatoes (which can be crushed with a potato masher or hand blender), Italian spices, tomato juice, water and sugar.
I always adds a touch of poetry, a pinch of passion and lots of love. (I like it this stage there hihihi)
soon as it starts to boil, reduce heat to low and simmer uncovered for about half past one. Add parsley and basil and season with salt and black pepper to taste.
Fostering pasta with a mixture of parmesan and romano cheese and serve with crusty Italian bread.
Source: Ricardo
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